Pesto Pretzels

2017-01-27
  • Yield : 28 small pretzels
  • Cook Time : 15m
  • Ready In : 15m
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Ingredients

  • 1 1/2 tablespoons dry active yeast
  • 1 tablespoon agave nectar
  • 2 1/2 cups whole-wheat flour
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon sea salt, plus more for sprinkling
  • 2 large eggs
  • 1 1/4 cups cream cheese, softened
  • 1/2 cup pesto
  • Dried basil, for sprinking

Method

Step 1

Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.

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